Creamy Roasted Red Pepper Pasta
A delightful and easy creamy pasta dish featuring roasted red peppers, perfect for quick weeknight dinners or impressing guests.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces pasta of choice
- 2 large roasted red peppers
- 1 cup heavy cream or dairy-free alternative
- 1 cup high-protein ingredients (like chickpeas or cooked chicken)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Cook the pasta according to package instructions. Once it reaches that perfect al dente texture, drain it and set aside.
- Blend the roasted red peppers, heavy cream, minced garlic, and a pinch of salt and pepper until smooth.
- Heat the olive oil in a large skillet over medium heat. Add your choice of high-protein ingredients and sauté until heated through and slightly crispy.
- Pour the blended sauce into the skillet, stirring it with the protein. Allow it to simmer for a few minutes.
- Add the cooked pasta to the skillet, tossing everything together until the pasta is coated in the creamy sauce.
- Serve warm, garnished with fresh basil or parsley.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently and consider adding a splash of water or extra cream if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 300mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 60mg